The first time I had jicama (hick-a-muh) was when we visited friends in Arizona several years ago. Our lovely hostess had it sliced up and served with fresh veggies as an appetizer. If you've never had it, jicama is kind of like a cross between a potato, coconut, and apple. It's a root, has a nutty sort of flavor, and is just barely sweet. It's a great crunchy backdrop to this flavorful and bright salad.
|There's a jicama in the middle in case you're not sure what it looks like.|
Printable Version Here
This recipe has been adapted from The Williams-Sonoma Cookbook
Ready in about 25 minutes
Jicama, Citrus, and Avocado Salad
1 jicama (weighing between 1 - 1.5 pounds)
1 ripe avocado
handful of rinsed and chopped cilantro
2 tsp. honey
dash of cayenne pepper
2 T. lime juice
dash of sea salt
1 green onion
You'll need a big bowl for the chopped fruit and a small bowl for the dressing.
1. Cut the jicama in half - this is probably the hardest part of the whole recipe. Peel each half with a knife (it's just too hard with a peeler.
2. Cut the jicama halves into quarters and then into thin slices.
3. Stack the slices on top of each other and cut into match-sticks - toss into a big bowl.
4. Peel the grapefruit and pull it into quarters.
5. Cut each grapefruit segment into bite-sized pieces - put in the big bowl.
6. Cut the orange in half.
7. Cut one orange half into quarters and squeeze the juice out into a small bowl.
8. Peel the other orange half and cut into bite-sized pieces - put in the big bowl.
9. Stir together the orange juice, lime juice, honey, cayenne pepper, and salt in the small bowl.
10. Cut the avocado in half, scoop the flesh out, and cut into bite-sized pieces. Put in the big bowl.
11. Cut the white part off of the green onion and reserve for another use. Rinse the green and then finely chop. Toss on top of the big bowl mixture.
12. Pour the dressing from the little bowl over the fruits in the big bowl.
Want more avocado recipes? Try this kiwi avocado guacamole.